Our Favourite Recipes

Ingredients 2 cups besan 2 tbsp oil Salt to taste  1 tbsp teekhi chilli powder  1 tsp haldi powder  1 tsp amchoor powder  1 small spoon hing  1 tsp ground ajwain Water to make dough Method 1. Sieve the besan in a parat 2. Add all ingredients to the besan 3. Make soft dough which can pass through sev machine 3. Rest for some time 4. Fry in oil and keep aside

Ingredients 4 drumsticks cut in 2 inch pieces 1 glass of Water  Oil for tadka 1 tsp haldi 2 tsp chilli powder 1 tsp dhaniya powder 1 small piece jaggery  2 tablespoon tamarind pulp Salt to taste Roasted peanut powder  1 tsp rai  1/4 th tsp hing Method 1. In a kadhai add oil  2. After the oil warms up add hing and rai 3. Saute in all drumsticks for a minute 4. Add all spices except chilli 5. Add enough water to make gravy and let the drumsticks cook. 6. Once cooked add tamarind pulp and jaggery 7. Simmer for a few minutes  8. Add roasted peanut powder.  9. Cook for a few minutes  10. Enjoy with roti or rice

Kakode ki sabji Ingredients  250 gms kakode 250 gms onions Oil 3 tablespoon  Hing a pinch Haldi half level tsp Mirchi powder 1 tablespoon or according to taste Salt to taste  Gud 1 teaspoon  Amchoor powder half a teaspoon  Dhania powder half tsp Method: Cut kakode and onions length wise Fry them in oil till done.sprinkle a little water.cover and cook till soft Add masalas Saute Add amchoor and gud 

Ingredients 1 Cup Urad dal 1 Cup Roasted Semolina ( jaada \ coarse Sooji) 1 inch Ginger finely chopped 4 green chillies Chopped A piece of fresh coconut chopped Handful of Coriander leaves finely chopped 7 to 8 Curry Leaves chopped Salt to Taste Oil to Grease Method Soak Urad Dal for two hours. Grind with a little water to smooth paste and leave overnight to ferment. Roast Semolina in a dry pan and cool the evening before. Next day morning: Mix all the ingredients ( dal + sooji + green chillies+ ginger+ coriander leaves + Coconut. Add salt to taste Grease Appe Patram with a brush. Heat and add one tspn of batter and let it cook. Turn the appe upside down and sprinkle some more oil to cook. Serve hot with Coconut Chutney. For Chutney Ingredients  1 small fresh grated Coconut A handful of Dalia ( roasted channa dal) Salt to taste 4 green chillies 1 tspn curd 1/4th tspn sugar Method Grind all ingredients in a mixer grinder. Add ...

Ingredients  2 kg kashmiri  2 kg bedgi 1 kg guntur 500g chapta 500g Reshampatta 1. Dry in sun for 2 days 2. Get it ground in Kandap Yantra